I'm making mead too. What a coincidence.
Sanitation won't matter probably if you don't bottle it. There's a bacteria that eats ethanol and leaves behind vinegar, hence why they have malt vinegar.
Also booze can't do mitosis if there's more than a 1/3 sugar wash, just so's you know.
You can make an airlock out of anything. I use a loose cap and plastic wrap beneath the loose cap that is tied on to the neck of the bottle, or bottles, and has a toothpick hole or two in the plastic wrap. That way if the sediment blows off the cap the plastic will hold most of the moisture in, that and I figure it's better to hold in moisture than just a loose cap.
I like mead because just a pure wash without much flavor tastes worse with sugar, though at the same time sugar would be cheaper and raise the blood sugar a bit less. Also if I ever live in the woods I'd have to use actual bees to make booze anyway. The vikings were efficient that way. How else would you make high abv booze? Even if it were concentrated juice it's going to need sugar added to it to be more than a whine cooler or whatever. Also I personally use baker's yeast rather than catch wild yeast as I'm lazy, but about that, I use rapid rise as it has ascorbic acid in it of which negates, nullifies, the basic they put in the water. That's why it raises breads and such faster, not a different species I suspect than the normal baker's yeast. I don't have to add anything with vitamin c in it that way. Obviously I have not but my snap to go on as a neet.
As a true bum I drink mine before it's even a month old and cold crash it before I do. I've applejacked other brews before but not the mead. I wonder who all has the gall to freezer distill. Really it was made for cider, hence the name, but I hate cider and the best freezer distilled liquor I ever made (using a deep freezer of course) was from grape whine, red whine. Waaay too thick. It was like candy and the bad fusels were far too much for me. I would actually not recommend this. "Would you like to get drunk off of borderline syrup?"
Anyway, I have a gallon of mead on the way but it is slow going and will probably take more than 2 weeks this time. I used 3lbs of honey but I usually use 2lbs of honey per near gallon myself. So 1.5lbs in each two liter bottle. I filled them dangerously high though, normally I leave 1/5 of space or so at the top to try to avoid the overflowing problem that only a blowoff tube would solve. I hope it won't be too sweet. I'm tempted to at the end of it's fermentation add berries to it but last time I did it did nothing for the flavor and peppermint made it worse. I wish they had spearmint nearby for my snap purchases. Perhaps it was the wrong berry. I'd say chamomile goes well with it but it's hard to get the pollen out without a cheesecloth, of which is tedious by the way. >>59073
Skunking is a bigger problem when you use barley, it's a beer issue after all. Even florescent lighting causes it.